Wednesday, April 30, 2014

Curry Salmon Pan-fry

Curry Salmon is healthy, moist and delicious! It combines flavors of ginger and turmeric, which is very popular in Asian cuisines. 


Kaffir Lime leaves
  • 2 lbs salmons, cut in about 5 to 6 pieces
  • 3 teaspoons of ground ginger
  • 4 to 5 shredded kaffir lime leaves
  • 3 teaspoons ground onion
  • 1 teaspoon kosher salt
  • 3 minced cloves of garlic
  • 3 teaspoons turmeric powder
  • 1 teaspoon of ground black pepper
  • 4 tablespoons of granulated chicken bouillon, low sodium
  • 4 tablespoons olive oil, to fry with

Cooking Directions

  1. In a large GLASS bowl, add in the ground ginger, shredded kaffir lime leaves, ground onion, salt, minced garlic,turmeric powder, ground black pepper, granulated chicken bouillon and stir it with a wooden or metal spoon.
  2. The turmeric can discolor plastic and your hands. Use a glove or metal tongs to mix.
  3. Add in your salmon and rub or gently use the thongs. Cover and let marinade for 30 minutes to an hour before pan frying.

On medium high heat add the olive oil into a large skillet. Fry the Salmon until the bottom is golden brown. Flip and cover the skillet for another two minutes and turn off the heat. Let it sit covered for another couple of minutes. This will keep the salmon nice and moist. 

***Optional, after the salmon is out of the skillet add in your favorite veggies. Sprinkle on a dash of salt and ground black peppers.***